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Use this recipe to make Martha's Spring Garden Cake.

Source: Martha Stewart Living, April 2000
Yield

Ingredients

Directions

Variations

To make the zucchini cake, substitute 6 cups grated zucchini (about 1 3/4 pounds) for the carrot, omit the orange zest, and add 2 teaspoons ground ginger.

Cook's Notes

You can also use 9-by-13-inch baking pans to make this cake.

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  • rafael1812
    19 JUL, 2009
    Amazing! This cake is not as heavy or gummy as typical carrot cake. I love it and my customers love it!
    Reply

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